Colin Fassnidge debunks controversial Aussie food opinions
Colin Fassnidge settles the debate on how to correctly eat a meat pie.
Video transcript
- We've been through a pandemic, right? We've had tough times. You don't never take the lid off, right? You would put it on top. But what I do is I poke a hole in it and squeeze the sauce in. So if you put enough pressure in the hole, it'll spread over the top. If you've got enough time to take the top off a pie, give me a break.
Right here, you go, right? Because I'm very-- I'm very particular, right? I put it in the fridge, right? But if I'm going to eat it, I leave it out an hour before. Because you want that chocolate to melt. But you keep it in the fridge because it goes white. But in my house, it's never around long enough.
Cereal. How do you manage huge amount of milk? And if you just put the milk in, the cereal floats on top, and it sort of-- that's just annoying. What an annoying question. 100%, pineapple on pizza, right? Because it goes with sweet, sour.
Like, I hate all these Italians who are like, oh, my nana wouldn't put-- I don't care what your nana do. It's pineapple on pizza. And I just commented on a friend on Instagram who was eating pizza with a knife and fork. I was like, mate. And he's Italian.
Double chocolate dark. No more Tim-Tams. Well, my kids eat peanut butter, like, on toast. If I'm eating peanut butter, I'm making, like an ice cream with peanut butter. And I would add salt to it, if I put it in ice cream or chocolate. Peanut butter, chocolate, but I put salt in it. So it's a savory sweet. So see the way a curveball that one on. Yeah.
- Yeah.
- That's pretty good, huh? I do-- I do like a whiskey, and I do like a pinot noir. Much to my wife's dismay, I like it too much. I don't have a problem. But I just-- no, I like I like a nice red, like-- or a Sangiovese, red.
Do you know what, when I'm on the road and we're away for weeks, like, I say to my wife, can you, like, make spaghetti bolognese? Like, make it properly. With, like, proper pork, minced beef, minced, like-- and season it. Loads of garlic. Loads of it.
But spaghetti bolognese is-- like as much as we greyfield or whatever, like, that's like-- when you get home, and the family sits down, and we all just like horse into that. I think we like-- I like black pudding, right, which is pig's blood. But I've had a variation of it, where it was like runny and warm.
And it just wasn't very nice seasoned. It was like runny warmblood. It's not what I'm into. Like, black pudding is like-- I make it, and like it like-- and you fry it, and it's beautiful. When you get past the whole nitty gritty, but that's nose to tail. So I think, when you've got-- and they put a lot of chocolate in it, and it was like, no.